清酒醪のプロセス制御

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In recent years, considerable attention has been given to factory automation in sake brewing. A key to the achievement of this is how to automate the biological processes, e.g., moto (seed mash) making, koji making, and moromi mashing (sake brewing), which have been conducted by skilled brew-masters.This paper describes fundamental studies on a system for automatic control of the moromi mashing process. We investigated the kinetics of the mashing process which involves dissolution of solid materials, saccharification, yeast growth, and ethanol fermentation, and proposed rate equations for them. A simulation model of moromi mashing was constructed by integrating the equations of both the mass transfer and the biochemical reactioins in the multiphase system of solid and liquid. Simulated results from the model agreed with data observed under various conditions. From simulation studies on a balance of the main three reactions in moromi mashing, i.e., rice dissolution, saccharification, and ethanol fermentation, it was suggested that the process is divided into two phases, and that practical control is possible by merely monitoring the ethanol.A system for adaptive control of sake mashing with the aid of a microcomputer was constructed. The temperatrure of the mash was controlled at the optimal value found in accordance with the recommended state by simulation of the process based on the model. The parameters of the model were successively adjusted for the best estimation by monitoring carbon dioxide evolution for estimation of the ethanol concentration. A test run of mashing in a pilot scale fermentor using 1,000 kg of polished rice showed a successful performance of the control system, and the quality of the sake produced was reated to be similar to that brewed in a conventional way.
公益社団法人日本生物工学会の論文
1987-05-25

清酒醪のプロセス制御

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